One of the great things about being raised in England is that I have an ever-abiding love of kippers. According to Wikipedia, “A kipper is a whole herring, a small, oily fish, that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smouldering woodchips (typically oak).”
It’s difficult to see the fish from this photo but if you go to the Wikipedia page here you will see an unobstructed picture.
Like they say, a good kipper is hard to find. They don’t seem to be very popular with Americans and even some delis which used to offer them no longer keep them on the menu.
The other day it was getting to be close to lunchtime and my tummy was rumbling. We were near the Roll ‘n Rye in Culver City and as I had not been there for quite a while (probably years) I suggested stopping there.
I have ordered kippers there before but wasn’t sure if they still served them. One look at the menu allayed my fears… oh joy! Kippers with scrambled eggs and onions were the order of the day.
I ordered the meal with potatoes O’Brien and a bagel which came with butter, cream cheese and preserves. And, of course, a good old cup of coffee.
This was about the yummiest lunch I have eaten, well, since the last time I ordered kippers at the Roll ‘n Rye. I must go back more often and order them to make sure the restaurant keeps them on the menu.
I have to mention my companion ordered Chinese chicken with rice. This would be like walking into a Chinese restaurant and ordering pastrami on rye. To each their own!
While we are on the subject of food, most Tuesday afternoons you will find me at the Culver City Farmers’ Market buying locally grown produce (locally meaning southern California).
I love mushrooms but since I started buying them at the farmers’ market I have lost the taste for supermarket mushrooms. There is no comparison. It’s also fun to experiment.
This week I tried two kinds pictured below.
I believe the one at the top is called “Maitake,” which means “dancing mushroom.” Although I am not positive. However, the lady at the LA Funghi stall told me you can pick off the petals and use them in a salad without cooking. It does taste good raw.
The one at the bottom I believe is called “lobster mushroom.” Obviously the color looks similar to a lobster and the mushroom has a seafood-like aroma when cooking. Guess what I’m having for lunch today!
I am in the process of setting up an area in my entry way for photographing still-life objects. The natural light is very good there with windows in two directions. But as you can see, there is going to be a problem with this idea.
I have an assistant who is a little too willing to help. Gosh, I did want a cat who would be a companion, but be careful what you wish for. Freddie, who has been a member of the household for three weeks now, is officially nicknamed “The Little Horror.” He is in the middle of EVERYTHING. And if nothing is going on he creates his own performance art to make sure he is the center of attention.
My photography assignment for last week was “motion.” Guess who popped up in the middle of the photo… so that was what I turned in for the class.
It was actually more interesting than what I had intended.
However, I am beginning to understand why, when his previous owner passed away, the family decided they couldn’t keep him… I am still getting used to being woken up at 4:30 every morning with Freddie attacking my toes… but to look at the bright side, at least I don’t need an alarm clock and it is nice to see the sunrise!
Please click on all the photos for a larger view.
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